Light and Healthy Veggie Lasagne

10 Jun


Lasagne is one of my top favorite dinners… like ever! I mean you have pasta, cheese and in this case veggies smothered in a gorgeous tomato sauce. Most of the time it is a bit of a guilty pleasure because it’s no secret that it’s not the most healthy dinner choice but this version really is!


The heavy cheese sauce is swapped for light cottage cheese, the meat is swapped for mouth watering veggies like mushrooms which still provide that meaty texture and well I must admit I left the cheese, because I think it is just essential. I haven’t put any measurements for the cheese though which allows you to control that yourself. It is a bit of a time consuming dish but very simple and definitely worth all the effort.


It can be made ahead of time and then popped in the oven whenever you want. I love using fresh lasagne sheets as there is no need to cook them and they are larger then dried so only one sheet is needed per layer. So handy 🙂


Light and Healthy Veggie Lasagne (Serves 4)

1tbsp olive oil

1 small red onion, diced

4-5 garlic cloves, minced

250g chestnut mushrooms, quartered

1 small courgette, cut into half discs

1/2 x Essential and Simple Tomato Sauce

salt and pepper

a big handful spinach, roughly chopped

1 tub cottage cheese

3 fresh lasagne sheets

grated parmesan

grated mozzarella/cheddar cheese

fresh basil leaves, roughly torn

  • Preheat the oven to 200°c/375°f and lightly oil the bottom of a baking dish the same size as your lasagne sheets.
  • Heat the oil in a large frying pan and add the onion, garlic, mushroom and courgette. Cook for about 4mins or until all the veg is softened and the mushrooms give up their juices. Pour in the tomato sauce and continue cooking until heated through, about 2mins.
  • Place one lasagne sheet on the bottom of the dish then spread a third of the cottage cheese in a thin layer, next spoon a third of the veggie mix over and top with a handful of spinach. Sprinkle with some parmesan and mozzarella.
  • Repeat the steps for the rest of the ingredients and then scatter with the basil leaves.
  • Pop in the oven and bake for 20mins until the cheese is melted and golden.




2 Responses to “Light and Healthy Veggie Lasagne”

  1. Ani D June 10, 2013 at 10:20 pm #

    I love veggie lasagna!! Great tip with the cottage cheese! Another way to lighten it up is to replace every other layer of pasta with long, thin slices of eggplant or zucchini. Adds more veggies and you won’t miss the pasta.

    • bakingblondebites June 11, 2013 at 9:41 am #

      thank you! tht is a great idea, i must try it next time 🙂 i can never have enough veggies!

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